Posted 12:47 am Wednesday, April 18, 2012
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A Beautiful Night In Italy Here In East Texas
By CHRISTINE GARDNER
Food Editor
Saturday night, the guests were transported from a dining room in Tyler to the Southern coast of Italy through a special dinner benefiting the March of Dimes.
The atmosphere was relaxed and the food authentically Italian as I created a menu based on old family recipes passed down through generations of Italian families.
Although the dinner was months removed from the Signature Chefs Gala in September, the generous donation to the March of Dimes by Jim and Stacy Wasson was the reason for the gathering. In September, the Wassons were the highest bidder on an auction package that included an Italian dinner for eight with wine pairings prepared by me using techniques and recipes I acquired while working in Italy.
Food Editor
Saturday night, the guests were transported from a dining room in Tyler to the Southern coast of Italy through a special dinner benefiting the March of Dimes.
The atmosphere was relaxed and the food authentically Italian as I created a menu based on old family recipes passed down through generations of Italian families.
Although the dinner was months removed from the Signature Chefs Gala in September, the generous donation to the March of Dimes by Jim and Stacy Wasson was the reason for the gathering. In September, the Wassons were the highest bidder on an auction package that included an Italian dinner for eight with wine pairings prepared by me using techniques and recipes I acquired while working in Italy.
The evening was filled with good food, laughter and fun, but most importantly, it was in honor of a very special cause. The March of Dimes is known for its advances in polio, but today focuses on the health of babies, especially those born too early.
Special thanks to Nelson and Elizabeth Clyde for the use of their home, Simon Webster for Sabor a Pasion Country House & Bistro in Palestine, Myste Snow from FRESH by Brookshire's and Red Hat Rentals in Palestine.
Limoncello Tiramisu with Mascarpone Mousse
Limoncello Tiramisu with Mascarpone Mousse
INGREDIENTS
1 package ladyfinger cookies
1 bottle limoncello
16 ounces mascarpone cheese
5 egg yolks
3/4 sugar
2 tablespoons lemon juice
2 cups whipped cream
Powdered sugar for dusting
DIRECTIONS
To make the mousse, place the egg yolks and sugar in a large metal bowl and place over a pan of boiling water. Whisk until it becomes thick and creamy. Set aside to cool for a few minutes. Add the mascarpone and whisk until completely blended. Stir in the lemon juice and a tablespoon of limoncello. To assemble the tiramisu, pour 1 cup of limoncello in a wide, shallow bowl. Dip the ladyfingers in the limoncello for a second on each side. Line up in rows across the bottom of a 9-x-13-inch pan. Continue until the bottom of the pan is covered. Top with a thick layer of mousse and then another layer of dunked ladyfingers. Refill the bowl of limoncello, if necessary. Top the second layer of ladyfingers with another layer of mousse. Spread the whipped cream over the second layer of mousse. Refrigerate for 2 hours or overnight. Cut into squares to serve. Serve with a dusting of powdered sugar.
Recipe by Christine Gardner
1 package ladyfinger cookies
1 bottle limoncello
16 ounces mascarpone cheese
5 egg yolks
3/4 sugar
2 tablespoons lemon juice
2 cups whipped cream
Powdered sugar for dusting
DIRECTIONS
To make the mousse, place the egg yolks and sugar in a large metal bowl and place over a pan of boiling water. Whisk until it becomes thick and creamy. Set aside to cool for a few minutes. Add the mascarpone and whisk until completely blended. Stir in the lemon juice and a tablespoon of limoncello. To assemble the tiramisu, pour 1 cup of limoncello in a wide, shallow bowl. Dip the ladyfingers in the limoncello for a second on each side. Line up in rows across the bottom of a 9-x-13-inch pan. Continue until the bottom of the pan is covered. Top with a thick layer of mousse and then another layer of dunked ladyfingers. Refill the bowl of limoncello, if necessary. Top the second layer of ladyfingers with another layer of mousse. Spread the whipped cream over the second layer of mousse. Refrigerate for 2 hours or overnight. Cut into squares to serve. Serve with a dusting of powdered sugar.
Recipe by Christine Gardner
Mussels on Fresh Pasta with White Wine Lemon Truffle Sauce
Mussels on Fresh Pasta with White Wine Lemon Truffle Sauce
INGREDIENTS
2 cups semolina flour
All-purpose flour for dusting
4 eggs
2 dozen mussels
1 large shallot, minced
3 cloves garlic, minced
3/4 cup white wine
1/4 cup fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon butter
1 tablespoon truffle oil
DIRECTIONS
To make pasta, add flour to a large bowl. Make a well with the flour and add the eggs to the middle of the flour. Using your hands break up the eggs and slowly begin working in the flour. Continue to combine until all flour is incorporated. Your dough should be slightly dry, not sticky but soft. If it is too wet, add a small amount of flour. If it is too dry, add a small amount of water. Flour a board and knead the dough for a few minutes until is elastic but still soft. Wrap in plastic and refrigerate for 20 minutes. Using a rolling pin, roll out slightly so that it is a more manageable size for the pasta roller. Set the pasta roller to the widest setting. Roll it through two times for each number, turning the dough each time it is rolled. Continue to flour the dough as it is rolled out. The flour will help the dough stretch. Once you reach the lowest number on the dial, add the cutting attachment. Using a knife, cut the length of the dough into sections about a foot long. Roll through the cutter to make the fettuccini size strands. Gather the strands loosely as they are cut and place on a floured board. Bring a large pot of water to boil, add a generous pinch of salt and boil the pasta for about 2 minutes. While waiting for the water to boil, rinse the mussels in cold water and debeard. Set aside and keep cold. Heat 2 tablespoons olive oil in a large sauté pan. Add the shallots and sauté until soft. Add the garlic and stir to combine. Add the wine and bring to a simmer. Add the mussels and lemon juice and stir until the mussels begin to open. Discard any mussels that do not completely open. Remove from heat and add parsley. Spoon the mussels and sauce into a large bowl. When pasta is cooked, place in a separate bowl and toss with the butter and truffle oil. Serve each plate with a bed of pasta and top with 6 mussels each and a large spoonful of sauce. Serves 4.
Recipe by Christine Gardner
2 cups semolina flour
All-purpose flour for dusting
4 eggs
2 dozen mussels
1 large shallot, minced
3 cloves garlic, minced
3/4 cup white wine
1/4 cup fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon butter
1 tablespoon truffle oil
DIRECTIONS
To make pasta, add flour to a large bowl. Make a well with the flour and add the eggs to the middle of the flour. Using your hands break up the eggs and slowly begin working in the flour. Continue to combine until all flour is incorporated. Your dough should be slightly dry, not sticky but soft. If it is too wet, add a small amount of flour. If it is too dry, add a small amount of water. Flour a board and knead the dough for a few minutes until is elastic but still soft. Wrap in plastic and refrigerate for 20 minutes. Using a rolling pin, roll out slightly so that it is a more manageable size for the pasta roller. Set the pasta roller to the widest setting. Roll it through two times for each number, turning the dough each time it is rolled. Continue to flour the dough as it is rolled out. The flour will help the dough stretch. Once you reach the lowest number on the dial, add the cutting attachment. Using a knife, cut the length of the dough into sections about a foot long. Roll through the cutter to make the fettuccini size strands. Gather the strands loosely as they are cut and place on a floured board. Bring a large pot of water to boil, add a generous pinch of salt and boil the pasta for about 2 minutes. While waiting for the water to boil, rinse the mussels in cold water and debeard. Set aside and keep cold. Heat 2 tablespoons olive oil in a large sauté pan. Add the shallots and sauté until soft. Add the garlic and stir to combine. Add the wine and bring to a simmer. Add the mussels and lemon juice and stir until the mussels begin to open. Discard any mussels that do not completely open. Remove from heat and add parsley. Spoon the mussels and sauce into a large bowl. When pasta is cooked, place in a separate bowl and toss with the butter and truffle oil. Serve each plate with a bed of pasta and top with 6 mussels each and a large spoonful of sauce. Serves 4.
Recipe by Christine Gardner
Pumpkin Ravioli with Brown Butter Sage Sauce
Pumpkin Ravioli with Brown Butter Sage Sauce
INGREDIENTS
2 cups semolina flour
All-purpose flour for dusting
4 eggs
1 can pumpkin puree
1/4 cup ricotta cheese
2 tablespoons dried, sweetened cherries, finely chopped
1/4 cup crushed almond cookies (Anna's)
1 teaspoon almond extract
2 tablespoons parmesan cheese, grated
1/4 teaspoon salt
1 stick butter
1/4 cup pine nuts, toasted
1 tablespoon fresh sage, chopped
DIRECTIONS
To make ravioli filling, combine pumpkin, ricotta, cherries, cookie crumbs, almond extract, parmesan and salt in a large bowl. Place in a piping bag with a wide tip and set aside. To make ravioli dough, add flour to a large bowl. Make a well with the flour and add the eggs to the middle of the flour. Using your hands break up the eggs and slowly begin working in the flour. Continue to combine until all flour is incorporated. Your dough should be slightly dry, not sticky but soft. If it is too wet, add a small amount of flour. If it is too dry add a small amount of water. Flour a board and knead the dough for a few minutes until it is elastic but still soft. Wrap in plastic and refrigerate for 20 minutes. Using a rolling pin, roll out slightly so that it is a more manageable size for the pasta roller. Set the pasta roller to the widest setting. Roll it through two times for each number, turning the dough each time it is rolled. Continue to flour the dough as it is rolled out. The flour will help the dough stretch. Lay the dough flat on a large work surface. Find the middle of the dough and cut in half. On one half of the dough, pipe a small amount of filling in 2 inch intervals down the length of the strip dough. Create another row 2 inches away from the first row. Place the other sheet of pasta over the sheet with the filling. Press around the mounds of filling to remove excess air. Using a pizza cutter, cut out 2-by-2-inch squares of ravioli. Ravioli can be frozen at this point. Do not thaw before cooking. When ready to cook bring a large pot of salted water to a gentle, low boil. Add the ravioli to the water. If the ravioli is frozen cook for 5 to 7 minutes. Otherwise cook for 2 to 4 minutes. While the ravioli is boiling melt the butter in a large sauté pan. Allow the butter to foam and brown slightly, remove from the heat. Add the sage. When ravioli is done, add to the butter, along with a small amount of pasta water. Toss to combine. Garnish with grated parmesan and toasted pine nuts.
Recipe by Christine Gardner
2 cups semolina flour
All-purpose flour for dusting
4 eggs
1 can pumpkin puree
1/4 cup ricotta cheese
2 tablespoons dried, sweetened cherries, finely chopped
1/4 cup crushed almond cookies (Anna's)
1 teaspoon almond extract
2 tablespoons parmesan cheese, grated
1/4 teaspoon salt
1 stick butter
1/4 cup pine nuts, toasted
1 tablespoon fresh sage, chopped
DIRECTIONS
To make ravioli filling, combine pumpkin, ricotta, cherries, cookie crumbs, almond extract, parmesan and salt in a large bowl. Place in a piping bag with a wide tip and set aside. To make ravioli dough, add flour to a large bowl. Make a well with the flour and add the eggs to the middle of the flour. Using your hands break up the eggs and slowly begin working in the flour. Continue to combine until all flour is incorporated. Your dough should be slightly dry, not sticky but soft. If it is too wet, add a small amount of flour. If it is too dry add a small amount of water. Flour a board and knead the dough for a few minutes until it is elastic but still soft. Wrap in plastic and refrigerate for 20 minutes. Using a rolling pin, roll out slightly so that it is a more manageable size for the pasta roller. Set the pasta roller to the widest setting. Roll it through two times for each number, turning the dough each time it is rolled. Continue to flour the dough as it is rolled out. The flour will help the dough stretch. Lay the dough flat on a large work surface. Find the middle of the dough and cut in half. On one half of the dough, pipe a small amount of filling in 2 inch intervals down the length of the strip dough. Create another row 2 inches away from the first row. Place the other sheet of pasta over the sheet with the filling. Press around the mounds of filling to remove excess air. Using a pizza cutter, cut out 2-by-2-inch squares of ravioli. Ravioli can be frozen at this point. Do not thaw before cooking. When ready to cook bring a large pot of salted water to a gentle, low boil. Add the ravioli to the water. If the ravioli is frozen cook for 5 to 7 minutes. Otherwise cook for 2 to 4 minutes. While the ravioli is boiling melt the butter in a large sauté pan. Allow the butter to foam and brown slightly, remove from the heat. Add the sage. When ravioli is done, add to the butter, along with a small amount of pasta water. Toss to combine. Garnish with grated parmesan and toasted pine nuts.
Recipe by Christine Gardner
Rolled Roasted Red Bell Peppers
INGREDIENTS
1 jar of whole roasted red bell peppers
1 ball of fresh mozzarella
1 bunch basil
2 tablespoons panko bread crumbs
2 tablespoons parmesan cheese, grated
Toothpicks
DIRECTIONS
Drain and rinse the bell peppers and pat dry. Slice off the bottom 1/2 inch of the peppers, then cut down one side to open the pepper and lay flat. Cut the peppers into 1-inch strips. Cut the mozzarella into 1 inch cubes. Split the basil leaves down the middle vertically. Place a piece of basil leaf on each strip of red bell pepper. Roll up each bell pepper strip with a mozzarella cube inside. Use a toothpick to secure the roll. Place hole side up in a baking dish. Can be made one day ahead up to this point. Combine the breadcrumbs and parmesan cheese. Sprinkle over the baking dish. Bake at 375 degrees for 15 minutes or until top is golden and cheese is melted.
Recipe by Christine Gardner
1 jar of whole roasted red bell peppers
1 ball of fresh mozzarella
1 bunch basil
2 tablespoons panko bread crumbs
2 tablespoons parmesan cheese, grated
Toothpicks
DIRECTIONS
Drain and rinse the bell peppers and pat dry. Slice off the bottom 1/2 inch of the peppers, then cut down one side to open the pepper and lay flat. Cut the peppers into 1-inch strips. Cut the mozzarella into 1 inch cubes. Split the basil leaves down the middle vertically. Place a piece of basil leaf on each strip of red bell pepper. Roll up each bell pepper strip with a mozzarella cube inside. Use a toothpick to secure the roll. Place hole side up in a baking dish. Can be made one day ahead up to this point. Combine the breadcrumbs and parmesan cheese. Sprinkle over the baking dish. Bake at 375 degrees for 15 minutes or until top is golden and cheese is melted.
Recipe by Christine Gardner
Veal Scaloppini Sorrento Style
Veal Scaloppini Sorrento Style
INGREDIENTS
4 thin slices of veal
1 tomato
4 large basil leaves
Flour for dredging
2 cups prepared marinara sauce
DIRECTIONS
Pound veal with a meat mallet to tenderize and flatten. Season with salt and pepper and dredge in flour. Heat 3 tablespoons of oil in a large sauté pan over high heat. Place the veal slices in the pan and brown on each side. Remove from pan and place on a baking sheet. Heat the broiler to high and move the top rack of the oven 3 to 5 inches from the broiler. Top each piece of veal with a slice of mozzarella and then a tomato slice. Place under the broiler for a minute or two, just until the cheese starts to melt. Remove from the oven and place the basil leaf on top of the tomato. Return to the broiler for another minute. Spoon 1/2 cup marinara onto four plates. Top with a slice of veal and serve.
Recipe by Christine Gardner
4 thin slices of veal
1 tomato
4 large basil leaves
Flour for dredging
2 cups prepared marinara sauce
DIRECTIONS
Pound veal with a meat mallet to tenderize and flatten. Season with salt and pepper and dredge in flour. Heat 3 tablespoons of oil in a large sauté pan over high heat. Place the veal slices in the pan and brown on each side. Remove from pan and place on a baking sheet. Heat the broiler to high and move the top rack of the oven 3 to 5 inches from the broiler. Top each piece of veal with a slice of mozzarella and then a tomato slice. Place under the broiler for a minute or two, just until the cheese starts to melt. Remove from the oven and place the basil leaf on top of the tomato. Return to the broiler for another minute. Spoon 1/2 cup marinara onto four plates. Top with a slice of veal and serve.
Recipe by Christine Gardner
Stuffed Artichoke Bottoms
INGREDIENTS
1 can of 5 to 7 count artichoke bottoms
Oil for frying
1 lemon, halved
1/2 cup mozzarella, chopped
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 egg
1 tablespoon fresh parsley, chopped
1/4 teaspoon black pepper
DIRECTIONS
Drain and rinse artichoke bottoms and pat dry with a paper towel. Place 1/2 inch of canola oil in a sauté pan. Heat to frying temperature. Pan fry the artichokes until slightly browned on each side. Place on a paper towel to drain. Squeeze the lemon juice over the artichokes. To prepare the filling combine the remaining ingredients in a bowl. Stir to combine. Spoon the filling into the artichoke bottoms. Place on a baking sheet. Bake at 375 degrees for 15 minutes or until filling is hot and melted. To prepare ahead of time, complete all steps up to the baking. Refrigerate the bottoms and bake before serving.
Recipe by Christine Gardner
1 can of 5 to 7 count artichoke bottoms
Oil for frying
1 lemon, halved
1/2 cup mozzarella, chopped
1/2 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 egg
1 tablespoon fresh parsley, chopped
1/4 teaspoon black pepper
DIRECTIONS
Drain and rinse artichoke bottoms and pat dry with a paper towel. Place 1/2 inch of canola oil in a sauté pan. Heat to frying temperature. Pan fry the artichokes until slightly browned on each side. Place on a paper towel to drain. Squeeze the lemon juice over the artichokes. To prepare the filling combine the remaining ingredients in a bowl. Stir to combine. Spoon the filling into the artichoke bottoms. Place on a baking sheet. Bake at 375 degrees for 15 minutes or until filling is hot and melted. To prepare ahead of time, complete all steps up to the baking. Refrigerate the bottoms and bake before serving.
Recipe by Christine Gardner
Italian Stuffed Mushrooms
INGREDIENTS
2 dozen baby bella mushrooms
1/2 pound Italian sausage
2 shallots, minced
4 cloves garlic, minced
1/2 cup panko bread crumbs
1/2 cup water
1/4 pound gorgonzola cheese
1/4 cup grated parmesan cheese, plus more for garnish
DIRECTIONS
Remove stems from mushrooms, reserving stems for stuffing. Chop the stems into small pieces. Using a spoon, scrape the inside of the mushroom to make the hole larger. Rub the mushrooms, inside and out, with olive oil and place on a baking sheet. Heat a sauté pan over high heat. Brown the Italian sausage and drain off any excess fat. Add the shallots, garlic and chopped mushroom stems and sauté until soft. Remove from heat and add the bread crumbs, water, gorgonzola and parmesan. Stir to combine. Add more water if mixture appears too dry. Spoon stuffing into hollowed out mushrooms. Mushrooms can be prepared up to two days ahead up to this point. Bake at 375 degrees for 15 to 20 minutes or until mushrooms are cooked. Garnish with additional parmesan cheese.
Recipe by Christine Gardner
2 dozen baby bella mushrooms
1/2 pound Italian sausage
2 shallots, minced
4 cloves garlic, minced
1/2 cup panko bread crumbs
1/2 cup water
1/4 pound gorgonzola cheese
1/4 cup grated parmesan cheese, plus more for garnish
DIRECTIONS
Remove stems from mushrooms, reserving stems for stuffing. Chop the stems into small pieces. Using a spoon, scrape the inside of the mushroom to make the hole larger. Rub the mushrooms, inside and out, with olive oil and place on a baking sheet. Heat a sauté pan over high heat. Brown the Italian sausage and drain off any excess fat. Add the shallots, garlic and chopped mushroom stems and sauté until soft. Remove from heat and add the bread crumbs, water, gorgonzola and parmesan. Stir to combine. Add more water if mixture appears too dry. Spoon stuffing into hollowed out mushrooms. Mushrooms can be prepared up to two days ahead up to this point. Bake at 375 degrees for 15 to 20 minutes or until mushrooms are cooked. Garnish with additional parmesan cheese.
Recipe by Christine Gardner
Florentine Cookies
INGREDIENTS
4 tablespoons butter
5 tablespoons sugar
1 tablespoon honey
1/2 cup flour
1/3 cup candied citrus peel, finely chopped
1/3 cup candied cherries, finely chopped
1/3 cup toasted hazelnuts, finely chopped
1 teaspoon lemon juice
1 tablespoon heavy cream
Chocolate, for melting
DIRECTIONS
Preheat the oven to 350 degrees. Melt the butter, sugar and honey together in a small saucepan until sugar dissolves. Remove from heat and add remaining ingredients. Drop teaspoons of dough onto a baking sheet lined with parchment paper allowing a small amount of room for spread. Bake for 8 to 10 minutes until golden. Allow to cool. Melt chocolate in the microwave. Dip the bottoms of the cookies in the chocolate and place upside down on a baking sheet lined with wax paper. Refrigerate until chocolate sets. Let cookies sit out for 30 minutes at room temperature before serving. Makes approximately 2 dozen cookies.
Recipe by Christine Gardner
4 tablespoons butter
5 tablespoons sugar
1 tablespoon honey
1/2 cup flour
1/3 cup candied citrus peel, finely chopped
1/3 cup candied cherries, finely chopped
1/3 cup toasted hazelnuts, finely chopped
1 teaspoon lemon juice
1 tablespoon heavy cream
Chocolate, for melting
DIRECTIONS
Preheat the oven to 350 degrees. Melt the butter, sugar and honey together in a small saucepan until sugar dissolves. Remove from heat and add remaining ingredients. Drop teaspoons of dough onto a baking sheet lined with parchment paper allowing a small amount of room for spread. Bake for 8 to 10 minutes until golden. Allow to cool. Melt chocolate in the microwave. Dip the bottoms of the cookies in the chocolate and place upside down on a baking sheet lined with wax paper. Refrigerate until chocolate sets. Let cookies sit out for 30 minutes at room temperature before serving. Makes approximately 2 dozen cookies.
Recipe by Christine Gardner
Cauliflower Soufflé
INGREDIENTS
1 head fresh cauliflower or 1 bag frozen
2 tablespoons butter
2 tablespoons flour
2 cups milk, heated
1 cup Swiss cheese, grated
1/4 cup Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
1 egg
12 slices prosciutto or ham, thinly sliced
DIRECTIONS
Fill a large stockpot with water and bring to a boil. Cut cauliflower into 1/2 inch pieces. Add cauliflower to boiling water and cook until soft. Drain and set aside. Begin making your béchamel sauce in another saucepan by melting the butter. Remove from heat and add flour. Whisk to combine. Return to heat and slowly begin to add milk while whisking. Bring to a simmer and reduce while whisking to a thick consistency. Whisk in grated Swiss and Parmesan cheese. Season with salt and pepper. Remove from heat and allow to cool for 10 to 15 minutes. Cut the slices of prosciutto or ham into squares large enough to line a 12-muffin tin. Press the meat into the tin. In a small bowl, whisk the egg. Add a large spoonful of the béchamel sauce to the egg. Stir to combine. Pour the egg mixture into your béchamel. By doing this you are tempering the egg and bringing its temperature up slowly so that the egg doesn't scramble. Add the cauliflower to the sauce. Spoon into the lined muffin tins. Bake for 20 minutes at 350 degrees until edges are slightly brown and cauliflower mixture is slightly firm. Allow to cool for 10 minutes before carefully removing the cups from the tin. Makes 12 souffles.
Recipe by Christine Gardner
1 head fresh cauliflower or 1 bag frozen
2 tablespoons butter
2 tablespoons flour
2 cups milk, heated
1 cup Swiss cheese, grated
1/4 cup Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
1 egg
12 slices prosciutto or ham, thinly sliced
DIRECTIONS
Fill a large stockpot with water and bring to a boil. Cut cauliflower into 1/2 inch pieces. Add cauliflower to boiling water and cook until soft. Drain and set aside. Begin making your béchamel sauce in another saucepan by melting the butter. Remove from heat and add flour. Whisk to combine. Return to heat and slowly begin to add milk while whisking. Bring to a simmer and reduce while whisking to a thick consistency. Whisk in grated Swiss and Parmesan cheese. Season with salt and pepper. Remove from heat and allow to cool for 10 to 15 minutes. Cut the slices of prosciutto or ham into squares large enough to line a 12-muffin tin. Press the meat into the tin. In a small bowl, whisk the egg. Add a large spoonful of the béchamel sauce to the egg. Stir to combine. Pour the egg mixture into your béchamel. By doing this you are tempering the egg and bringing its temperature up slowly so that the egg doesn't scramble. Add the cauliflower to the sauce. Spoon into the lined muffin tins. Bake for 20 minutes at 350 degrees until edges are slightly brown and cauliflower mixture is slightly firm. Allow to cool for 10 minutes before carefully removing the cups from the tin. Makes 12 souffles.
Recipe by Christine Gardner
Tasting notes for specialty Italian wines paired with recipes
Clara C Prosecco from Venice: Pale gold with clear scents of golden apples and an intense perfume of acacia and rose. Soft and rounded flavor with the sensation of wildflowers and a pleasant fruity finish. Paired with an antipasta platter of Italian cheeses, meats and olives.
2010 Rocca dei Leoni Villa Matilde Falanghina from the Campania region of Southern Italy: Falanghina is an ancient vine grown in the volcanic soil surrounding Mount Vesuvius. The black soil is rich in minerals, phosphorus and potassium and yields a wine that is light straw yellow with an elegant and fruity bouquet. Distinct aromas of grapefruit, peaches and roses with a hint of sage. On the palate, it is fresh and well-balanced with delicate almond accents. Paired with Mussels on Fresh Pasta with White Wine Lemon Truffle Sauce.
2007 Diletto Nero d'Avola from Sicily: Unusual version of the great Sicilian grape Nero d'Avola with interesting gold & copper shading and a floral aromatic fragrance. The fruity and mineral flavor brings forward the freshness evoked through the Mediterranean soil. This is actually a red wine grape fermented without the skin. Paired with the Rolled Red Bell Peppers, Stuffed Artichokes and Mushrooms.
Cantore Nero d'Avola from Sicily: Native to Sicily, Nero d'Avola, is the region's most popular nonfortified varietal. This medium-bodied red has smooth dark red fruits and a hint of spice. It is rich, smooth and velvety with a balanced blend of acid and tannin. A deep perfume of red fruit on the nose brings forward raspberry jam, brandied cherries and mocha on the palate. Paired with Pumpkin Ravioli in Brown Butter Sage Sauce.
2007 Castelle Sannio Aglianico: Aglianico is a black-skinned grape native to Italy's Campania region. The vines thrive in the region's rich volcanic soil and yield a full-bodied red wine that shows musky berry flavors. The wines are rich and highly structured with a high level of acidity. In their youth Aglianico wines tend to be tannic and concentrated so a few years of ageing has favorable impact. Softening the tannins and allowing the fruit profile to emerge. Paired with Veal Scaloppini Sorrento Style and Cauliflower Souffle.
2010 Rocca dei Leoni Villa Matilde Falanghina from the Campania region of Southern Italy: Falanghina is an ancient vine grown in the volcanic soil surrounding Mount Vesuvius. The black soil is rich in minerals, phosphorus and potassium and yields a wine that is light straw yellow with an elegant and fruity bouquet. Distinct aromas of grapefruit, peaches and roses with a hint of sage. On the palate, it is fresh and well-balanced with delicate almond accents. Paired with Mussels on Fresh Pasta with White Wine Lemon Truffle Sauce.
2007 Diletto Nero d'Avola from Sicily: Unusual version of the great Sicilian grape Nero d'Avola with interesting gold & copper shading and a floral aromatic fragrance. The fruity and mineral flavor brings forward the freshness evoked through the Mediterranean soil. This is actually a red wine grape fermented without the skin. Paired with the Rolled Red Bell Peppers, Stuffed Artichokes and Mushrooms.
Cantore Nero d'Avola from Sicily: Native to Sicily, Nero d'Avola, is the region's most popular nonfortified varietal. This medium-bodied red has smooth dark red fruits and a hint of spice. It is rich, smooth and velvety with a balanced blend of acid and tannin. A deep perfume of red fruit on the nose brings forward raspberry jam, brandied cherries and mocha on the palate. Paired with Pumpkin Ravioli in Brown Butter Sage Sauce.
2007 Castelle Sannio Aglianico: Aglianico is a black-skinned grape native to Italy's Campania region. The vines thrive in the region's rich volcanic soil and yield a full-bodied red wine that shows musky berry flavors. The wines are rich and highly structured with a high level of acidity. In their youth Aglianico wines tend to be tannic and concentrated so a few years of ageing has favorable impact. Softening the tannins and allowing the fruit profile to emerge. Paired with Veal Scaloppini Sorrento Style and Cauliflower Souffle.
THE MENU
Apertivo
Parmigiano Reggiano, Gorgonzola, Pecorino Tartufo, Proscuitto di Parma, Assorted Olives
Clara C Prosecco
Antipasta
Artichokes Carpi Style
Rolled Roasted Red Peppers
Stuffed Mushrooms
2007 Diletto Nero D'Avola
Pasta
Pumpkin Ravioli with Brown Butter, Sage & Pinenuts
Cantore Nero D'Avola
Pesce
Mussels on Fresh Tagliatelle Pasta
with White Wine Lemon Truffle Sauce
2010 Rocca dei Leoni Villa Matilde Falanghina
Carne
Veal Scaloppini Sorrento Style with Cauliflower Souffle
2007 Castelle Sannio Aglianico
Dolce
Limoncello Tiramisu with Mascarpone Mousse
Digestivo
Caffe with Florentine Cookies
Parmigiano Reggiano, Gorgonzola, Pecorino Tartufo, Proscuitto di Parma, Assorted Olives
Clara C Prosecco
Antipasta
Artichokes Carpi Style
Rolled Roasted Red Peppers
Stuffed Mushrooms
2007 Diletto Nero D'Avola
Pasta
Pumpkin Ravioli with Brown Butter, Sage & Pinenuts
Cantore Nero D'Avola
Pesce
Mussels on Fresh Tagliatelle Pasta
with White Wine Lemon Truffle Sauce
2010 Rocca dei Leoni Villa Matilde Falanghina
Carne
Veal Scaloppini Sorrento Style with Cauliflower Souffle
2007 Castelle Sannio Aglianico
Dolce
Limoncello Tiramisu with Mascarpone Mousse
Digestivo
Caffe with Florentine Cookies
